Chicken Marsala is a great meal to know how to make when having friends over for dinner. It’s easy to make and they’ll be very impressed with your cooking skills! Similar to Emeril Legasse’s recipe with a few small healthy changes. It’s so delicious and at around 300 calories per serving it’s a winner.
What you will need:
3 chicken breasts
3 to 4 cups sliced crimini or baby bella mushrooms
1/2 C Marsala wine
1 cup chicken broth or bouillon
1/2 C flour with 1T seasoning (for dredging)
3 T olive oil
salt & cracked pepper
chopped chives for garnish
Rinse and slice mushrooms and chop chives (I used green onion tops) Cut chicken in half. It’s easy to do with a very sharp knife. Place your hand on top of the chicken and start cutting slowly through the chicken. Try to stay as level as possible so the chicken pieces will be the same thickness. Don’t worry if they aren’t perfect though. We will fix this in the next step.
Cover chicken slices with a piece of plastic wrap and pound thin with the flat side of a meat mallet. This is where you can fix any pieces that may be thicker. Just pound out that area a little thinner.
If you want to season your flour the recipe for Emeril’s essence seasoning is below. Mix 1 tablespoon of seasoning into 1/2 cup flour. If you don’t want to season the flour then season the chicken with salt, pepper, maybe a little paprika and garlic powder if you have it.
Dredge the chicken in flour and shake off any excess.
Heat 2 tablespoons of olive oil in large skillet over medium high heat. Add chicken breasts and saute until golden brown on each side.
Remove the chicken to a plate and set aside. Add a splash of olive oil then add the sliced mushrooms. Cook stirring frequently until the mushrooms have browned a bit and released their liquid. I also add a little salt and cracked pepper at this time.
Add the Marsala wine. Bring to a boil and reduce the liquid by half. When the wine has reduced add 1 cup chicken broth (I used Knorr chicken bouillon to make 1 cup liquid). Cook for three minutes or so. At this time I make a small slurry of cornstarch to thicken my sauce. Mix 1 T of cornstarch into 1/4 cup water. Make sure sauce is boiling and slowly pour in the slurry, while mixing, until you have the consistency you like.
Lower the heat. Return the chicken back to the skillet and cook for about 5 minutes. Taste. Add more salt and cracked pepper if necessary.
Garnish and serve with side of your choice. I served this with asparagus.
Makes 4 servings
Essence seasoning makes about 2/3 C
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1T onion powder
1T cayenne powder
1T dried oregano
If you don’t have all these items on hand leaving out a few will still make a good seasoning.